Ian Edward, Chairman .Alongside a career in corporate finance and private equity Ian has been a director of a number of successful leisure retailers such as La Tasca and Geronimo Inns and has advised on several restaurant transactions including Loch Fyne, Living Room and Caffe Uno.
Mark Derry is a Director of Brasserie Bar Co. and is responsible for the overall strategy, investor relations and marketing of the group. Mark is a highly experienced restaurant and leisure industry professional with a specialism in premium casual dining. He is also a restaurant industry adviser, working with like-minded entrepreneurs to build and develop restaurant brands..He works as a consultant for business turnaround situations in the UK hospitality industry as well as an investor. Mark formerly ran Loch Fyne Restaurants before its sale to Greene King in 2007, which he joined for two subsequent years. Mark’s industry career began with the management of off-licences in Glasgow before he joined Whitbread where he helped to build retail hospitality brands, including TGI Friday’s and Henry’s. Mark went on to work with Ian Glyn at quality pub dining group Country Style Inns.
Helen was previously Finance Director at Loch Fyne Restaurants prior to the sale to Greene King.. She trained with Cadbury Schweppes on their graduate trainee programme and held a variety of positions within the company. She worked for Cadbury's in strategic planning Head Office, became CIMA qualified in 1995 then worked in the Paris office until 1997.
Stephen Edwards is a Non Executive Director of Brasserie Bar Co. Stephen has over 19 years experience in private equity and corporate finance, having worked with Grosvenor, Mercury Asset Management and Proven Private Equity prior to co-founding Core Capital in 2004. He is a member of the BVCA Venture Capital Committee. He has led, managed or arranged over 20 transactions and managed investment teams and portfolios spanning some 50 private companies. He has backed several companies within the leisure sector, and has worked with the founders of Brasserie Bar Co. in four separate businesses since 1991, starting with Luminar Leisure. More recently, he backed Loch Fyne Restaurants before managing Core Capital’s investment in Brasserie Blanc and subsequently Brasserie Bar Co.
Raymond is responsible for the creative direction of the menus at Brasserie Blanc. He has been pivotal in the events that have launched the new restaurants to the public, representing the brand to the press and local community. He works with Executive Chef Clive Fretwell to ensure that the dishes are not only superb in quality and flavour but also use seasonal, sustainably sourced ingredients. Raymond is best known as chef-patron and chairman of Le Manoir aux Quat’ Saisons, the two-starred Michelin hotel-restaurant in Oxfordshire. Raymond is a best-selling author, and his BBC television series have included the Very Hungry Frenchman and Kitchen Secrets. In 2008 Raymond was made an OBE and is one of only three Frenchmen ever to receive the award.